Suito Pozu

Located on the corner of the shopping street right at exit of Jimbocho Station, this long-running establishment first opened in 1936. On the menu are three kinds of gyoza: fried, steamed or tenshin dumplings. The tubular shaped fried gyoza are left open on the ends so that the juices can come out while the thick skin also soaks them up, thereby increasing the flavour. One feature of Suito Pozu’s gyoza is that they don’t use garlic. There is no red chilli oil on the table, instead there’s chilli pepper for sprinkling on top. Take note: due to Suito Pooji’s popularity, the gyoza can sell out at certain times.